Tomorrow I will have to work just for a few hours and after that I am on vacation. Therefore I prepared a small breakfast break "fare well and work hard" present for my collegues. I made a ton of brioches and will serve them with butter and homemade jams (currant, strawberry, quince). Actually it would be better to bake the brioches early tomorrow morning to serve them as fresh as possible but therefore I would have to pull an all nighter, so not going to happen.
Brioche is a french bread, just a smaller or bigger yeast dough bun or loaf, not too sweet but slightly buttry. A brioche always has a small head, a kind of round knob on top - sometimes bigger but most of the time destinct. I don't like to eat the commercial produced brioches because most of the time they are too sweet, fatty and with an ugly artificial vanilla taste.
Once in france I bought a brioche mold, 6 cup cake sized molds in one with the typical wavy shape. Not enough for the amount I planned to bake so I decided to use a cup cake mold to.
|Cup cake sized brioches|
For 20 brioches:
700 g flour
150 g butter, diced
300 ml milk
4 tablespoons sugar
1 teaspoon salt
1 cube fresh beer yeast (20 g)
+ 2 egg yolks
+ 1 egg yolk and a little milk for brushing for egg wash
A few drops vanilla essence
12 saffron threads
Let saffron rest in milk for 1 hour. Heat up milk and let butter get soft in the warm milk. Stir in vanilla essence, salt, set aside until bathing water warm.
Add flour and sugar and finely crumbled yeast to the baking bowl of the kitchen machine. Add the milk and eggs, egg yolk and let run on medium speed for 5 minutes. Let the dough rise for 1.5 hours until fluffy and doubled in size.
Punch down and fold the dough from every edge 2x.
Make 22 balls out of the dough. To get a smooth surface stretch the dough piece into a thick disc and fold the edges under and pinch them together.
Set 20 balls into forms. Out of the 2 leftover balls pinch 20 small balls and set on top of the big balls.
Let the balls rise until nearly doubled in size (45 minutes), Brush with egg wash.
If there are not enough brioche molds at hand, bake in batches or use cup cake molds.
Bake for 25 – 30 minutes at 180 C.
I used silicone molds and I greezed the molds with a little butter.